Mochi pyragėlių gamyba

Giratavičiūtė, Evelina

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dc.contributor.author	Giratavičiūtė, Evelina
dc.date.accessioned	2019-02-06T09:32:21Z
dc.date.available	2019-02-06T09:32:21Z
dc.date.issued	2018-06
dc.identifier.uri	http://dspace.kaunokolegija.lt//handle/123456789/685
dc.description	Evelina Giratavičiūtė. Production of mochi cakes. The final paper. Supervisor dr. Svajūnė Garmuvienė; Kauno kolegija / University of Applied Sciences, Faculty of Technologies, Department of Food Technology. – Kaunas, 2018. The objective of the paper – to create Mochi cakes with different fillings using white and red beans and green tea Matcha. The subject of the paper: Mochi cakes with two types of filling: white beans and green tea Matcha and red beans. The structure of the paper. The final paper consists of introduction, which presents the relevance of the topic, the objective of the final paper, the tasks and the subject, respectively. The theoretical part reviews scholarly articles in Lithuanian and English on the production of Mochi cake. The technological part presents the results of calculations, biochemical analysis and safety and quality requirements. Financial-economic assessment of the project deals with calculations of the prime-cost of product, profitability, as well as other expenditure. Conclusions on the layout of the production premises and the flowchart of the technological process in the designed company (arrangement of the equipment in the production premises) have been drawn. The outcomes of the paper. The number of people that cannot tolerate gluten is increasing and it results in celiac disease. Yet, confectionary products make an insignificant part in the market share. The objective of the paper is to create recipes for Mochi cakes which have not been produced in Lithuania so far. Their unique production technology is described when the dough is evaporated and not baked as other confectionery products. Mochi cakes are easy to digest, improve metabolism, and regulate level of blood sugar. The cakes are baked using an automatic insertion and shaping equipment and a boiler with a stirrer, which are designed to evaporate the rice mass and shape rice cakes. Physical and chemical properties of the products have been identified as follows: Mochi cake with Macha green tea and white beans has a moisture content of 47,27 %, an energy value of 921,7 kJ/100 g, and with red beans a moisture content of 49,01 % and an energy value of 940,2 kJ/100 g. In addition, the financial-economic assessment of the project show that the cost of Mochi cakes with white beans and green tea Matcha 16,10 Eur/kg and the cost of a cake with red beans of 9,54 Eur/kg is not high, so the cakes will be really profitable and expected demand is high. The volume of the paper. The paper consists of 50 pages, 18 tables, 1 illustrations, 53 literature sources and 9 appendixes. Keywords: Cake, healthy, product, gluten.	en
dc.description.abstract	Vis labiau daugėja žmonių, kurie netoleruoja glitimo, ko pasekoje suserga celiakija. Baigiamajame darbe sukurti nauji, Lietuvoje negaminami Mochi pyragėliai, kurių pagrindą sudaro saldžiųjų ryžių miltai. Aprašoma jų išskirtinė gamybos technologija – tešla yra garinama, o ne kepama kaip kitų konditerijos gaminių. Mochi pyragėliai yra lengvai virškinami, gerina medžiagų apykaitą, reguliuoja cukraus kiekį kraujyje. Pyragėliai gaminami terminiu būdu, naudojant automatinę įterpimo ir formavimo mašiną bei katilą su maišykle, kurie skirti išgarinti ryžių masę ir formuoti ryžių pyragėlius. Atliktame darbe nustatytos svarbios produktų fizinės ir cheminės savybės. Taip pat atlikti finansiniai-ekonominiai skaičiavimai rodo, kad pyragėlių savikaina nėra didelė, todėl pateikus rinkai pyragėliai bus tikrai pelningi ir susilauks didelio dėmesio	en_US
dc.language.iso	other	en_US
dc.subject	Pyragaitis, sveikata, produktas, glitimas	en_US
dc.title	Mochi pyragėlių gamyba	en_US
dc.title.alternative	Production of mochi cakes	en
dc.type	Other	en_US